Red Lobster Biscuit Chicken Pot Pie
Get Ready for a Flavor Explosion!
Imagine a warm, flaky biscuit topping a creamy chicken filling packed with veggies—what more could you want? This dish takes components you love from the famous Red Lobster biscuits and combines it into a savory pot pie that’s sold out at most places! It’s cozy, cheesy, and oh-so-comforting—perfect for chilly nights or when you need a pick-me-up.
Why Make This Recipe
Why wouldn’t you fall in love with this? Here are a few reasons to grab your apron and dive in:
- One-Pan Wonder: Seriously, less mess equals more relaxing time on the couch. Who’s with me?
- Family-Favorite: Kids and adults alike will gobble this up faster than you can say “chicken pot pie.”
- Quick Comfort: You can whip this up in no time, making weeknight dinners feel special without breaking a sweat.
Ingredients
You don’t need fancy stuff — just these basics!
- 3 cups cooked chicken, diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup chicken broth
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup shredded cheddar cheese
- 3/4 cup milk
- 1 tablespoon garlic powder (for biscuit topping)
Directions
Ready to cook? Let’s get started:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix until thoroughly combined.
- Transfer the filling to your casserole or pie dish, spreading it evenly.
- In another bowl, whisk together the flour, baking powder, and salt for the biscuit topping.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the shredded cheddar cheese and the remaining garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
- Drop spoonfuls of the biscuit dough over the chicken filling, covering it evenly.
- Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
- Allow to cool for a few minutes before serving.
How to Make Red Lobster Biscuit Chicken Pot Pie (Overview)
First, kick off by preheating the oven—always the best first step! Then mix all your filling ingredients together, which is as easy as pie (pun intended). Next, whip up that gorgeous biscuit topping; it’s a little messy but trust me, it’s worth it. Finally, drop the biscuit dough on your filling, pop it in the oven, and let the magic happen! Pro tip: Don’t skip the cooling time for optimal pie slicing—we all want pretty pieces, right?
How to Serve Red Lobster Biscuit Chicken Pot Pie
Serve this beauty right from the oven for a rustic effect. Imagine the golden, flaky biscuits paired with the bubbling chicken filling peeking through—absolute eye candy! To elevate your table game, add a colorful salad or some crusty bread on the side. The combination of fragrances will make everyone think you’re a culinary wizard. 🪄✨
How to Store Red Lobster Biscuit Chicken Pot Pie
Got leftovers? Lucky you! Store this pot pie in the fridge for about 3-4 days. Want to save it for later? Pop it in the freezer, and it’ll last for about 2-3 months! Reheat in the oven for the best results, keeping that biscuit topping fluffy and delicious. You can also microwave it but let’s be real, who wants a soggy biscuit?
Tips to Make Red Lobster Biscuit Chicken Pot Pie
- Make It Cheesy: Feel free to add more cheese for that ooey-gooey goodness.
- Veggie Swap: Swap out mixed vegetables with your favorites like green beans or broccoli.
- Add Spice: Toss in a dash of cayenne pepper for a spicy kick—because why not?
- Chill the Butter: Cold butter is your best friend for those perfect biscuit tops.
Variation
Want to switch things up? You can substitute the shredded chicken for shredded turkey from your holiday feast or even try tofu for a vegetarian version. Don’t hesitate to mix and match veggies to suit your taste!
FAQs
Can I use fresh chicken instead of cooked?
Absolutely! Just cook it in advance, or use rotisserie chicken for ease.
Can I make this ahead of time?
Yes, you can assemble it and store it in the fridge before baking. Just bake it right before you’re ready to serve!
Can I freeze the pot pie?
Sure can! Just make sure it’s tightly wrapped or in an airtight container before freezing.
📌 Pin this recipe for your next cozy dinner night!
Red Lobster Biscuit Chicken Pot Pie
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix until thoroughly combined.
- Transfer the filling to your casserole or pie dish, spreading it evenly.
- In another bowl, whisk together the flour, baking powder, and salt for the biscuit topping.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the shredded cheddar cheese and the remaining garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
- Drop spoonfuls of the biscuit dough over the chicken filling, covering it evenly.
- Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
- Allow to cool for a few minutes before serving.
Notes
Printable Recipe Card
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